CN1663478A - Application of Bamboo Leaf Extract as Acrylamide Inhibitor in Thermally Processed Food - Google Patents

Abstract

This invention discloses a new use of a kind of extract from bamboo leaf, known as the application of acrylamide inhibitor in hot working food, which exactly is that adding extract from bamboo leaf 0.001~5g per kilogram to food raw material or parceling stuff and preparing mixture, then parceling food raw material with mixture; or adding extract from bamboo leaf 0.001~5g per liter to aqueous or low alcohol solution and preparing infusing liquor, then dipping in the food raw material; or adding extract from bamboo leaf 0.001~5g per liter to aqueous or low alcohol solution and preparing sprinkling solution, then sprinkling to surface of food raw material. The extract from bamboo leaf in this invention used as acrylamide inhibitor to all above food series has the inhibiting rate to acrylamide of 20~98%.

Description

Application of Bamboo Leaf Extract as Acrylamide Inhibitor in Thermally Processed Food

technical field

The invention relates to the field of heat-processed food safety; in particular, it relates to the application of natural bamboo leaf extract with flavonoids and phenolic acid compounds as main chemical components as an acrylamide inhibitor in heat-processed food.

Background technique

Food safety is a major issue related to life and health and the national economy and people's livelihood. Its determinant is food hazards. Therefore, to solve food safety problems, we should start with food hazards, that is, from the three food hazards of physical hazards, chemical hazards and microbial hazards. Physical hazards are easy to monitor and prevent, microbial hazards need to be controlled during food processing, and chemical hazards (such as pesticides, veterinary drug residues, etc.) Source control. The most troublesome thing is that some chemical hazards do not come from the external environment, but are formed naturally during food processing, such as acrylamide in heat-processed foods.

In April 2002, Margareta Trnqvist of Stockholm University in Sweden first discovered the neurotoxic potential carcinogen acrylamide in fried or baked potatoes and cereals [Tareke, E. et al. Analysis of Acrylamide, a carcinogen Formed in Heated Foodstuffs.J.Agri.Food Chem., 2002,50:4998-5006], she pointed out in the report that "after the starchy food is processed at a high temperature above 120 ℃, the acrylic amine contained in it will greatly exceed Safety standards, long-term consumption can cause cancer" once caused people's panic. The discovery prompted the Swedish National Food Administration (SNFA) to test and analyze more than a hundred randomly selected foods and publish the results on its official website. On May 17, 2002, the British Food Standards Agency (Food Standards Agency, FSA) announced similar results. Subsequently, government agencies in charge of food safety in Norway, the United States, Australia, New Zealand, Canada and other countries investigated the presence of acrylamide in food. The content of is also determined and the results published, and the findings of Swedish scientists have been widely confirmed. At the same time, many international organizations and research institutions have conducted research on the formation mechanism, toxicology, and risk assessment of acrylamide in food. On March 2, 2005, the Joint Expert Committee on Food Additives under the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) issued a statement in Geneva that foods containing carcinogenic toxins-acrylamide compounds (referred to as "C poison") It will seriously endanger people's health, especially the various foods of "foreign fast food" contain a large amount of poison C. Acrylamide is a recognized neurotoxin and carcinogen [JIFSAN/NCFST Workshop "Acrylamide in food, scientific issues, uncertainties, and research strategies," 28-30th October 2002. Rosemont, USA]. Animal experiments have shown that long-term exposure to In the environment of acrylamide, it will not only cause nervous system lesions, but also may cause various cancers. Further studies have shown that this chemical hazard does not exist in food raw materials, but is formed during food processing [Mottram, D.S., et al. Acrylamide is formed in the Maillard reaction. Nature, 2002, 419: 448-449 ; Stadler, R.H., et al. Acrylamide from Maillard reaction products. Nature, 2002, 419: 449-450].

Acrylamide is a white crystal, soluble in water, ethanol, methanol, dimethyl ether, acetone, insoluble in non-polar solvents such as heptane and benzene, and its α, β-unsaturated amino system is very easy and nucleophilic substances (For example, the sulfhydryl group of cysteine in proteins) undergoes a chemical reaction through Michael Addition, thereby affecting the normal function of the protein and causing disease.

The governments of various countries have certain limit standards for acrylamide, such as the regulation of no more than 0.5 μg/L in drinking water. According to this standard, each kg of fried potato chips should contain at most 0.5μg of acrylamide, but the actual situation is that the content of acrylamide in potato chips is as high as 1480μg/kg, which is 2960 times the normal safety standard. Some other starchy foods, such as toast, biscuits and other high-temperature-treated foods, also contain acrylic acid amines that greatly exceed safety standards. Among the popular foods widely consumed in my country, there are traditional breakfast foods represented by deep-fried dough sticks and biscuits, imported instant foods represented by fried instant noodles and cereal breakfasts, coffee, Cocoa is the representative beverage, and there are also non-staple foods represented by tobacco and cigarettes. Regrettably, since the discovery of acrylamide in heat-processed food in 2002, more than two years ago, my country's monitoring, monitoring and hazard assessment in this area are almost blank.

Studies on the mechanism of acrylamide production have shown that acrylamide is formed from free asparagine through the Maillard reaction (Maillard Reaction), and now this mechanism has been basically confirmed. The Maillard reaction is a series of complex chemical reactions that occur between reducing sugars and amino acids or free amino groups in proteins under high temperature conditions. It is one of the important ways to produce the flavor of thermally processed foods. The Maillard reaction mainly has three reaction stages. The first stage is a Schiff base with a "C=N" bond formed by the carbonyl of the reducing sugar and the amino group of the amino acid, and generates Amadori or Heyns products through rearrangement; the second stage is Amadori or Heyns products are degraded into various flavor compounds and intermediates through different pathways; the final stage is the formation of brown-yellow substances by Maillard reaction.

The mechanism by which asparagine participates in the Maillard reaction to form acrylamide is called the asparagine pathway. The beginning of the asparagine pathway is the initial stage of the Maillard reaction. After the Schiff base intermediate (in dynamic equilibrium with the N-glycosyl amino acid) is formed, two different reaction routes can lead to the production of acrylamide: One continues the Maillard reaction, and the Schiff base undergoes Amadori rearrangement to generate Amadori products, followed by dehydration and deamination to generate carbonyl-containing products. In the presence of these carbonyl-containing molecules, asparagine can undergo decarboxylation and deamination after decarboxylation and deamination through the Strecker degradation mechanism. The formation of acrylamide, this reaction mechanism can be called the Strecker pathway; and the other is the formation of oxazolidinone through the intramolecular cyclization reaction of the Schiff base, and then the decarboxylation Amadori product, the "C-N" bond of this product is at high temperature This reaction mechanism can be called N-glycoside (N-glycoside) pathway [Zhang Genyi. Formation mechanism and risk analysis of acrylamide in thermally processed foods. Journal of Wuxi University of Light Industry, 2003, 22(4): 91-99]. The work of Yaylayan et al. and Becalski et al. further confirmed that asparagine is the key precursor for the formation of acrylamide [Yaylayan, V.A., et al.Why asparagine needscarbohydrates to generate acrylamide. J.Agric. -1757; Becalski, A., et al. Acrylamide in foods: occurrence, sources, and modeling. J. Agric. Food Chem., 2003, 51: 802-808]; Thermal processing of potatoes, wheat and rye by Elmore et al. The model system has also confirmed the formation mechanism and precursors of acrylamide in food [Elmore, J.S., et al.Measurement of acrylamide and its precursors in potato, wheat and rye model systems.J.Agric.Food Chem., 2003, 51: 4782-4787].

According to the above theory of acrylamide formation, if free asparagine in food raw materials is removed or the Maillard reaction is inhibited, the formation of acrylamide will be inhibited during thermal processing. Current experimental studies have shown that there are two main ways to reduce or inhibit the production of acrylamide during thermal processing. One is to change the conditions of thermal processing (including thermal processing methods, time, and temperature); processing properties to achieve. First of all, the generation of acrylamide varies with the time and temperature of thermal processing, and is affected by the way of thermal processing. By controlling the key conditions in these thermal processing processes, the purpose of reducing or inhibiting the generation of acrylamide can be achieved. For example, the purpose of suppressing the formation of acrylamide can be achieved by controlling the heating temperature at 45-78°C and the heating time above 4 minutes by boiling in water [Lindsay, RC and Jang, S. Method for suppressing acrylamide formation. US patent, US2004/ 0224066 A1]; reduce the formation of acrylamide by controlling the key steps in the frying and heating process and the previous washing process, such as complete peeling, full washing, timely frying and oil draining [Barry, DL et al. Method for reducing acrylamide formation in thermally processed foods.PCT patent, WO2004/075656 A2], its mechanism is to inhibit the oil-glycerol-acrylaldehyde-acrylic acid-acrylamide pathway by reducing the pyrolysis degree of oil [Tricoit, J.etal.Method for preventing acrylamide formation during heat-treatment of food. US patent, US2004/0115321 A1; Tricoit, J. et al. Method for preventing acrylamide formation during heat-treatment of food. EU patent, 03292813.7]. Secondly, the production of acrylamide can be reduced or inhibited by changing or rationally controlling the processing properties of the food or adding other components, such as foods rich in salt (including calcium, magnesium, copper, aluminum, iron salts), due to its two The presence of valent or trivalent metal cations makes them produce little acrylamide during thermal processing [Elder, VA et al. Method for reducing acrylamide formation in thermally processed foods. PCT patent, WO 2004/075657 A2; Elder, VA et al. al.Method for reducing acrylamide formation in thermally processed foods.US patent, US 2004/0085045A1]; reduce the pH value of food raw materials by acid treatment, so that the amino group with strong nucleophilicity (-NH ₂ ) is protonated into the amino group with weak nucleophilicity Amines (-NH ₃ ⁺ ), can inhibit the production of acrylamide [Baardseth, P. et al. Reduction of acrylamide formation. PCT patent, WO 2004/028278 A2; Jung, MY et al. Method for the reduction of acrylamide formation .PCT patent, WO2004/060078 A1; Jung, MYet al.A novel technique for limitation of acrylamideformation in fried and baked corn chips and in french fries.J.Food Sci., 2003,68:1287-1290]; The content of amide precursor substances in food raw materials (including the consumption of reducing sugar in the way of microbial sugar metabolism or the addition of asparaginase to convert asparagine into aspartic acid) to inhibit the production of acrylamide [Awad, ACReduction of acrylamide formation incooked starchy foods.US patent, US 2004/0086597 A1; Elder.VAet al.Method for reducing acrylamide formation in thermally processed foods.PCT patent, WO2004/026042 A1]; In addition, the principle of competitive inhibition can also be used to add Some other amino acids, such as cysteine, lysine, glycine, histidine, alanine, methionine, glutamate, Acrylic acid, aspartic acid, proline, phenylalanine, valine and arginine [Elder, VA et al. Method forreducing acrylamide formation in thermally processed foods. PCT patent, WO2004/075655 A2]. Although these methods may inhibit the production of acrylamide in different degrees in theory, it is difficult to meet the actual needs from the perspective of the practicality of the method, the requirements of food color, flavor and food safety, so it is still necessary New ways to reduce acrylamide formation and maintain the original flavor and texture of foods remain to be explored. Recently, domestic scholars have used calcium ions and ferulic acid to act on a simulated reaction system composed of asparagine and glucose, and found that they have no effect on acrylamide in the optimum range of addition of calcium ions and ferulic acid as well as the optimum reaction temperature and time. The inhibition rate can reach more than 80% [Ou Shiyi et al. An acrylamide inhibitor for high-temperature processed food and its application process. Publication number CN 1561866A], but there are often significant differences between the actual system and the simulated system, and its application effect in the actual system remains to be tested. At the same time, the change of acrylamide produced by asparagine pathway with thermal processing conditions needs to be further studied.

According to the recently announced PCT patent in 2004 by the Food Technology Research Institute of the University of Helsinki in Finland, the use of flavonoids in the process of making French fries can greatly reduce the acrylamide content in French fries. It adds 0.05 to 0.15% of plant extracts in the process of making French fries. The extract is composed of green tea extract (45%), apple juice concentrate (45%) and onion juice concentrate (10%). of flavonoids. It was found that the acrylamide produced during the actual frying process was reduced by 50% [Kurppa, L.A process and composition for prevention of reducing the formation of acrylamide in foods. PCT patent, WO 2004/032647 A1].

Flavonoids are an important food functional factor, which widely exist in medicinal plants, vegetables, and fruits. They have strong biological antioxidant activity and have obvious preventive effects on cardiovascular and cerebrovascular diseases, tumors, and diabetes. Using plant flavonoids to inhibit the formation of acrylamide in the food system may be a more suitable method at present, because this method combines food safety and functional foods, two aspects that are very important for ensuring life and health.

In terms of their antioxidant properties, many varieties of plant flavonoid extracts, such as tea extracts, licorice extracts, rosemary extracts, etc., are widely used as food antioxidants worldwide. A kind of bamboo leaf extract (bamboo leaf antioxidant) recently developed by the present inventor has been approved by the Ministry of Public Health in April 2004 and listed in "The People's Republic of China Food Additive Use Hygienic Standard" (GB-2760). As described in the patent application number 200310107871.5, bamboo leaf antioxidant (AOB) is a natural phenolic part extracted from bamboo leaves, with flavonoids and phenolic acid compounds as the main chemical components, including four main bamboo Leaf carboside flavonoids and three phenolic acids, namely orientin, isoorientin, vitexin, isovitexin and chlorogenic acid, ferulic acid, caffeic acid. Its molecular structural formula is as follows:

(I) Orientin (II) Isoorientin

(III)Vitexin (IV)Vitexin

(V) Chlorogenic Acid

(VI) Caffeic Acid (VII) Ferulic Acid

The structural feature of bamboo leaf carbon glycoside flavonoids is that the flavonoid core is connected to glucose by a C-C bond at the 6-position or 8-position. Due to the strong bond energy of the C-C bond, this type of compound has extremely high structural stability and is completely non-hydrolyzed when encountering acid. , and can resist pyrolysis and enzymolysis, and has good hydrophilicity. It is suitable for a variety of food systems and has incomparable advantages over oxyglycosyl flavone, especially for thermal processing of high temperature treatment food. Although human beings have studied flavonoids for more than 100 years, a large amount of research work has mainly focused on flavone aglycones (such as quercetin, etc.) and oxyglycoside flavones (such as rutin, etc.). Since the 1990s, the international research on the structure and function of flavonoids has started, which belongs to the international frontier field. So far, there has been no public report on the inhibition of acrylamide formation in high-temperature-treated foods by using carboside flavonoids.

In view of the unique background of bamboo leaves "dual use of medicine and food" and the excellent endowment of bamboo leaf extracts, its application prospects in the food industry will be very broad.

Contents of the invention

The purpose of the present invention is to provide a new application of bamboo leaf extract, that is, the application as an acrylamide inhibitor in heat-processed food.

In order to achieve the above object, the present invention is achieved through such a technical scheme: a kind of bamboo leaf extract is provided as an application of acrylamide inhibitor in heat-processed food.

As an improvement of the present invention: add 0.001-5 grams of bamboo leaf extract per kilogram of food raw materials.

As a further improvement of the present invention: 0.1-1 gram of bamboo leaf extract is added to every kilogram of food raw materials.

As another improvement of the present invention: add 0.001-5 grams of bamboo leaf extract to each kilogram of the wrapping material to make a mixture, and then use the mixture to evenly wrap the food raw materials.

As a further improvement of the present invention: add 0.1-1 gram of bamboo leaf extract to each kilogram of the wrapping material to make a mixture.

As another improvement of the present invention: add 0.001-5 grams of bamboo leaf extract to each liter of aqueous solution or low-alcohol solution to make a soaking solution, and then use the soaking solution to soak food raw materials.

As a further improvement of the present invention: add 0.1-5 grams of bamboo leaf extract to every liter of aqueous solution or low-alcohol solution to prepare soaking liquid.

As another improvement of the present invention: add 0.001-10 grams of bamboo leaf extract to each liter of aqueous solution or low-alcohol solution to make a spray liquid, and then use the spray liquid to evenly spray the surface of the food material.

As a further improvement of the present invention: add 0.1-10 grams of bamboo leaf extract to each liter of aqueous solution or low-alcohol solution to make spray liquid.

As a further improvement of the present invention: heat processing refers to food processing with a heat treatment temperature above 120° C., and heat processed food refers to French fries obtained by frying, baking, grilling, baking, microwave heating, puffing, and burning. Potato chips, crackers, biscuits, cakes, bread, breakfast cereals, churros, flatbread, instant noodles, hamburgers, chicken nuggets, coffee, cocoa, tobacco, cigarettes.

When the bamboo leaf extract of the present invention is used as an acrylamide inhibitor in the above-mentioned food system, its inhibitory rate to acrylamide is produced during thermal processing by measuring and comparing food raw materials with and without adding bamboo leaf extract The content of acrylamide is determined by gas chromatography (GC) or liquid chromatography-two-stage mass spectrometry (LC-MS/MS). The measurement shows that the inhibition rate of acrylamide ranges from 20% to 98%.

Description of drawings

Fig. 1 is the GC spectrum of acrylamide standard substance;

Fig. 2 is the GC spectrum that blank control group produces acrylamide by asparagine pathway;

Fig. 3 is the GC spectrum that test group 1 (bamboo leaf extract (AOB) content is 10mg/kg) produces acrylamide;

Fig. 4 is the GC spectrum that test group 2 (bamboo leaf extract (AOB) content is 150mg/kg) produces acrylamide;

Fig. 5 is the GC spectrum of acrylamide produced by fried potato slices of group A;

Fig. 6 is the GC spectrum of group B potato chips (potato chips soaked in an aqueous solution containing 1g/L bamboo leaf extract) through frying to produce acrylamide;

Figure 7 is the GC spectrum of group C potato chips (potato chips soaked in an aqueous solution containing 1g/L tea extract) produced by frying;

Figure 8 is the LC-MS/MS spectrum of acrylamide and ¹³ C-labeled acrylamide standard;

Fig. 9 is the LC-MS/MS spectrum of acrylamide produced by frying the outer surface of group A chicken wings (without any added ingredients in the fried chicken material) wrapped in flour;

Figure 10 is the LC-MS/MS spectrum of acrylamide produced by frying after the outer surface of group B chicken wings (the fried chicken material contains 4.9g/kg bamboo leaf extract) is coated with flour;

Figure 11 is the LC-MS/MS spectrum of acrylamide produced by frying the outer surface of group C chicken wings (the fried chicken ingredients contain 4.9g/kg tea extract) coated with flour;

Fig. 12 is the LC-MS/MS spectrum of acrylamide produced by frying the outer surface of group D chicken wings (the fried chicken ingredients contain 4.9g/kg rutin) coated with flour.

Detailed ways

Specific embodiments of the present invention will be described in detail with reference to the above-mentioned drawings.

The bamboo leaf extract that the present invention refers is the natural bamboo leaf extract that obtains from the leaf of grass family (Graminae), bamboo subfamily (Bambusoideae), Phyllostachys Sieb.Et Zucc (Phyllostachys Sieb.Et Zucc) kind, and its production process is in It has been involved in the applicant's previous two invention patents (patent numbers ZL 98104563.4 and ZL 98104564.2 respectively). It should be declared that the bamboo leaf extract referred to in this patent can be obtained by using the above-mentioned patented process, or it can be refined by further applying high-tech and combined methods such as adsorption-desorption and membrane separation on this basis. Bamboo leaf extract [including antioxidants from bamboo leaf (AOB)] products.

The appearance of bamboo leaf extract is yellow or brown yellow powder (it can also exist in the form of extract), and its main components include orientin (Orientin), isoorientin (Homoorientin), vitexin (Vitexin) and isoorientin Flavonoids represented by Isovitexin and phenolic acids represented by Chlorogenic acid, Ferulic acid and Caffeic acid. Its total flavonoid content is generally 4～50% (aluminum nitrate-sodium nitrite colorimetric method, with rutin as standard product), wherein total phenol content is generally 10～80% (Folin reagent reduction colorimetric method is measured, with p-hydroxybenzoic acid as standard).

In the simulated reaction system of acrylamide produced by asparagine pathway, asparagine and glucose are reacted in an equimolar concentration ratio, and the reaction system can be an aqueous solution or a wetted mixture, heated at a temperature of ≥120°C for 10 ~40min to produce acrylamide, and measure the amount of acrylamide formed. At the same time, take this reaction system as a blank control, and on this basis, add bamboo leaf extract within the scope of addition declared by the present invention, heat and measure the amount of acrylamide produced under the same conditions, compare it with the blank control, and calculate the bamboo leaf extract Inhibition rate of extracts on acrylamide formation. The determination of acrylamide is carried out by GC or LC-MS/MS.

In the actual reaction system of acrylamide produced by thermal processing of food raw materials, one is to add bamboo leaf extract directly to food raw materials or wrapping materials in proportion to make it act on the asparagine pathway during thermal processing to block Break the reaction chain that produces acrylamide, thereby reducing or inhibiting the production of acrylamide during thermal processing; the second is to make an aqueous solution of bamboo leaf extract in proportion or add a small amount of ethanol or cooking wine to make a low-alcohol solution for soaking food raw materials Or evenly sprayed on the surface of food raw materials, meanwhile, with the actual thermal processing system without adding bamboo leaf extract as blank control, after adding the bamboo leaf extract in the range of addition of the statement of the present invention to the test group, heating and heating under the same conditions The production amount of acrylamide was measured, compared with the above blank control, and the inhibition rate of the bamboo leaf extract on the production of acrylamide was calculated. The determination of acrylamide is carried out by GC or LC-MS/MS.

in,

(1) The experimental conditions of gas chromatography (GC) analysis are as follows:

Instrument Name: Fuli GC9790 Gas Chromatograph; Detector: ECD (Electron Capture);

Chromatographic column: HP-5 (30m×0.32mm, 25μm); injector: SLIP (splitless capillary);

Mobile phase and flow rate: nitrogen (1mL/min); injection volume: 1μL;

Initial temperature of column oven: 100°C; detection port temperature: 250°C; injection port temperature: 250°C;

Heating program: 100°C for 1min→10°C/min, 140°C for 15min→30°C/min, 240°C for 7min.

At the same time, the sample must be derivatized before gas chromatography to increase its volatility. KBr and _KBrO3 are used to generate bromine molecules through redox reactions, and bromine molecules react with acrylamide to form monobromo or dibromopropionamide. Finally, Na ₂ S ₂ O ₃ was added to terminate the derivatization reaction and reduce excess bromine to Br ^- .

The GC spectrum of the acrylamide standard is shown in Figure 1.

(2) The experimental conditions of liquid chromatography-two-stage mass spectrometry (LC-MS/MS) analysis are as follows:

Instrument name: Micromass liquid chromatography-two-stage mass spectrometer;

LC conditions:

Chromatographic column: Atlantis (1.5×210mm, 5μm);

Mobile phase: methanol (0.1% formic acid): water (0.1% formic acid) = 2:98;

Flow rate: 1mL/min; column temperature: 20°C; injection volume: 10μL.

MS conditions:

Capillary voltage: 3.50kV; cone voltage: 50V; source temperature: 100°C; desolvation temperature: 350°C; cone gas flow rate: 45L/h; desolvation gas flow rate: 400L/h;

MRM parameters: acrylamide standard sample 72>55, ¹³ C ₃ -acrylamide internal standard 75>58;

Collision energy 6eV.

The LC-MS/MS spectra of acrylamide and ¹³ C-labeled acrylamide standard are shown in Fig. 8 .

Embodiment 1, bamboo leaf extract produces the inhibition of acrylamide to simulated reaction system:

Take 0.1mol/L L-asparagine and D-glucose 10mL each and mix → place in a 100mL Erlenmeyer flask → set up a blank control group; add bamboo leaf extract on the basis of the above blank control group to make the final The concentration of bamboo leaf extract in the system is 10mg/kg test group 1 and 150mg/kg test group 2 → heat the blank control group, test group 1, and test group 2 in a water bath at 120°C for 15 minutes → directly obtained The reaction solution was then subjected to derivatization → GC analysis.

Wherein the specific process of derivatization reaction is as follows:

Take 20 μL each of the blank control group, test group 1, and test group 2→into a 20mL colorimetric tube→add 0.6mL 10% (v/v)H ₂ SO ₄ →add water to 10mL→place in a refrigerator at 4°C for 20min Pre-cooling→add 1.5g KBr powder to fully dissolve→add 1mL 0.1mol/L KBrO ₃ →mix well→stand in the refrigerator for 30min to derivatize→take it out and add 0.1mL 1mol/L Na ₂ S ₂ O ₃ →mix well→ Take it out and add 5 mL redistilled or HPLC pure ethyl acetate for full extraction → take the ethyl acetate phase and dehydrate it with anhydrous Na ₂ SO ₄ → set aside.

Wherein the bamboo leaf extract is bamboo leaf antioxidant (product code is AOB) produced by Hangzhou Zhe Dafu Biotechnology Co., Ltd., the appearance is brownish yellow powder, the total flavonoid content is 32.5%, and the total phenol content is 56.7%. Among them, the content ratio of the four bamboo leaf carbon glycoside flavonoids - isoorientin, orientin, isovitexin and vitexin: 2.75:1.05:1.15:1 [Yu Zhang et al, Determination of flavone C- glucosides in antioxidant of bamboo leaves (AOB) fortified foods byreversed-phase high-performance liquid chromatography with ultraviolet diode array detection, Journal of Chromatography A, 2005, 1065: 177-185].

Fig. 2 is the GC spectrum that blank control group produces acrylamide by asparagine pathway; Fig. 3 is the GC spectrum that test group 1 (AOB concentration is 10mg/kg) produces acrylamide; Fig. 4 is test group 2 (AOB concentration is 150mg /kg) yields a GC profile of acrylamide. Calculated and converted according to the peak area, the formation amounts of acrylamide were 6460.31 μg/kg, 410.10 μg/kg and 190.66 μg/kg respectively, and the inhibition rates of AOB to the acrylamide produced by the simulated reaction system were 93.6% and 97.0% ( As shown in Table 1).

Table 1 Inhibition rate of bamboo leaf extract (AOB) on acrylamide produced in simulated reaction system (n=6) group Addition amount of AOB (mg/kg) Acrylamide formation (μg/kg) Inhibition rate(%) blank control 0 6460.31±570.24 - Test group 1 10 410.10±10.45 93.6±0.4 Test group 2 150 190.66±11.74 97.0±0.3

It can be seen from Table 1 that AOB has a very significant inhibitory effect on the acrylamide produced in the simulated reaction system.

Embodiment 2, the inhibitory effect of different doses of bamboo leaf extracts on the simulated reaction system to produce acrylamide:

The source of bamboo leaf extract (AOB) is the same as in Example 1. In order to ascertain the optimum dosage range for its inhibition of acrylamide, 4 additives with different concentrations were set up in the simulated system. The reaction process, sampling and derivatization process of the simulated system are the same as in Example 1, and the content of acrylamide is determined by the GC method. The inhibition rate (n=6) of the acrylamide produced by different doses of bamboo leaf extract (AOB) in table 2 simulated reaction system group Addition amount of AOB(g/kg) Acrylamide formation (μg/kg) Inhibition rate(%) blank control 0 5977.19±425.43 0 test group 0.001 4870.30±221.28 18.5±3.1 0.003 3884.90±185.40 35.0±2.9 0.007 1735.46±76.55 71.0±4.8 0.009 544.95±33.70 90.9±4.0

It can be seen from Table 2 that when the amount of AOB added in the simulated reaction system is within the range of 1-9mg/kg, it has different degrees of inhibition on the acrylamide produced by the simulated reaction system, and the inhibition rate has a significant linear correlation.

Embodiment 3, bamboo leaf extract produce the inhibition of acrylamide to fried potato chips:

(1) potato chips

Fresh potatoes are cleaned, peeled and cut into thin slices with a thickness of about 1mm. The cut potato slices are selected, rinsed twice with running water, and dried with absorbent paper.

(2) Plant extracts

Bamboo leaf extract: a product produced by Hangzhou Zhedafu Biotechnology Co., Ltd. (the product code is EOB-C01), the total flavonoid content is 40.7%, and the total phenol content is 79.8%;

Tea extract: a water-soluble tea polyphenol preparation provided by the Tea Science Department of Zhejiang University, with a content of 98%.

(3) Experimental grouping

There are three groups in this experiment, which are blank control group A (potato slices are not treated with any solution), bamboo leaf extract dosage group B (potato slices are soaked in aqueous solution of bamboo leaf extract) and tea extract dosage group C ( Potato slices are treated by soaking in an aqueous solution of tea extract).

The bamboo leaf extract was prepared into an aqueous solution with a mass content of 1 g/L, that is, 1 gram of bamboo leaf extract was added to every liter of water, and then the potato slices were immersed in the aqueous solution of bamboo leaf extract for 1 min. This group was set as bamboo leaf extract dose group B.

Prepare the tea extract into an aqueous solution with a mass content of 1 g/L, that is, add 1 gram of water-soluble tea polyphenol preparation per liter of water, and then immerse the potato slices in the aqueous tea extract solution for 1 min. This group was set as tea extract dosage group C.

Put the potato slices in groups A, B, and C into household microwave ovens with a power of 750W, and heat and dry them on medium heat. The drying time is 3.5 minutes for group A, and 5.5 minutes for groups B and C.

(4) Fried

Set the amount of potato slices in each group to be 50-60g, and fry the dried potato slices in groups A, B, and C respectively in an oil pan. The oil used is commercially available peanut oil, and the oil temperature is controlled at 140-160°C In between, the frying time is about 3 minutes. Fry until the surface of the potato slices is golden or brown, remove, drain, and inspect; use new oil after each group is fried.

(5) Sampling and sample pretreatment

Take an appropriate amount of fried potato chip samples and crush them with a mortar → Weigh 1.5g sample → Add 500μL internal standard with a concentration of 1μg/mL → Let stand for 10min → Add 20mL double-distilled petroleum ether to degrease and shake fully for 10min → Twice Add 8mL 2mol/L NaCl, ultrasonically shake and extract for 20min→15000rpm centrifuge for 15min→add 15mL double-distilled ethyl acetate three times for full extraction→combine extracts and rotary evaporate→dry with _N2 →redissolve in 1.5mL distilled water→6cc HLB column SPE purification →Injection analysis.

(6) Result detection

The content of acrylamide in the potato slices was determined by GC after the above pretreatment.

Fig. 5 is the GC spectrum of acrylamide produced by group A potato chips after being fried; GC spectrum; Figure 7 is the GC spectrum of group C potato chips (potato chips soaked in an aqueous solution containing 1g/L tea extract) produced by frying acrylamide. Calculated according to the peak area, the inhibition rates of bamboo leaf extract and tea extract to acrylamide produced by fried potato chips were 95.7% and 73.4% respectively (as shown in Table 3).

Table 3 Inhibition rate of bamboo leaf extract on the production of acrylamide in fried potato chips (n=6) group Acrylamide formation (μg/kg) Inhibition rate(%) Blank control (Group A) 556.12±84.35 Dosage of Bamboo Leaf Extract (Group B) 24.11±2.46 95.7±0.3 Tea Extract Dosage (Group C) 147.85±14.33 73.4±2.8

It can be seen from Table 3 that both bamboo leaf extract and tea polyphenols have a significant inhibitory effect on the acrylamide produced by fried potato chips, and the inhibitory effect of bamboo leaf extract is better than that of tea polyphenols.

Embodiment 4, bamboo leaf extract produce the inhibition of acrylamide to fried potato chips:

What is different from Example 3 is to increase the test group of a flavonol glycoside compound (rutin), and increase the concentration of bamboo leaf extract (AOB) soaking liquid to 5g/L, promptly add 5 grams in every liter of water The AOB. The source of the bamboo leaf extract is the same as in Example 1, and the source of the tea extract is the same as in Example 3. Rutin is a standard product purchased from Sigma, and its purity is ≥95%. Used oil is with embodiment 3, and oil temperature is controlled between 140～160 ℃. The method of sample pretreatment is the same as in Example 3. The content of acrylamide is measured by LC-MS/MS. According to the internal standard method, the inhibition rates of bamboo leaf extract, tea extract and rutin on the production of acrylamide in fried potato chips are calculated respectively. 40.0%, 37.7% and 39.7% (as shown in Table 4).

Table 4 Inhibition rate of bamboo leaf extract (AOB) on acrylamide produced by fried potato chips (n=6) group Acrylamide formation (μg/kg) Inhibition rate(%) Blank control (group A) 416.96±44.38 Dosage of Bamboo Leaf Extract (Group B) 250.21±22.58 40.0±1.3 Tea Extract Dosage (Group C) 259.89±56.92 37.7±2.5 Rutin Dose (Group D) 251.48±43.82 39.7±0.8

As can be seen from Table 4, bamboo leaf extract, tea extract and rutin all have a certain inhibitory effect on the acrylamide produced by fried potato chips, but compared with Example 3, the inhibitory effects are all significantly decreased, which shows that the inhibition There is not a simple linear relationship between the effect and the amount of additive. It shows that the inhibitory effect of flavonoids on acrylamide in fried potato chips does not increase with the increase of the addition amount, but there is an optimal addition amount range, and it changes with the change of food system and processing conditions.

Embodiment 5, different doses of bamboo leaf extracts produce the inhibitory effect of acrylamide formation on fried potato chips:

The source of bamboo leaf extract (AOB) is the same as in Example 1. In order to prove the inhibitory effect of different doses of AOB on the formation of acrylamide in fried potato chips, six soaking solutions with different concentrations were set up, and the fried potato chip samples were pretreated and determined by LC-MS/MS. The content of acrylamide, sample pretreatment method is the same as embodiment 3.

Table 5 Inhibitory effect of different doses of bamboo leaf extract on the production of acrylamide in fried potato chips (n=6) group Concentration of bamboo leaf extract soaking solution (g/L) Acrylamide formation (μg/kg) Inhibition rate(%) Blank control group 0 587.10±31.01 Test group 1 0.002 502.46±20.00 14.4±2.3 Test group 2 0.01 235.43±14.10 59.9±8.6 Test group 3 0.1 118.34±11.39 79.8±6.6 Test group 4 1 36.12±4.66 93.8±2.0 Test group 5 2.5 203.16±11.23 65.4±7.1 Test group 6 4.9 360.98±19.42 38.5±3.2

It can be seen from Table 5 that when the concentration of bamboo leaf extract (AOB) soaking liquid in fried potato chips is in the range of 0.002-4.9g/L, the production of acrylamide in fried potato chips after soaking has different degrees of inhibition. The inhibition rate increases with the increase of the concentration of the soaking solution when the concentration of the soaking solution is 0.002-1g/L, but decreases with the increase of the concentration of the soaking solution when the concentration of the soaking solution is 1-4.9g/L. This shows that there is an optimal range of addition amount.

Embodiment 6, bamboo leaf extract produces the inhibitory effect of acrylamide on roasted coffee:

(1) Source of raw materials

Green coffee beans are commercially available, and the source of bamboo leaf extract (AOB) is the same as in Example 1.

(2) Experimental grouping

There are two groups in this experiment, which are blank control group A (the coffee beans are not treated with any solution), and bamboo leaf extract dosage group B (the coffee beans are soaked in an aqueous solution of bamboo leaf extract).

Make bamboo leaf extract (AOB) into an aqueous solution with a mass content of 0.1 g/L, that is, add 0.1 g of AOB per liter of water, and then immerse the green coffee beans in the AOB aqueous solution for 1 min. The resulting coffee beans It is the dose group B of bamboo leaf extract.

(3) Coffee making

The coffee beans in the two groups A and B are roasted, and the roasting temperature is controlled between 190-200°C. The roasted coffee is pulverized, fully extracted with hot water, and spray-dried to obtain a coffee product.

The acrylamide content of the coffee product was determined by LC-MS/MS after sample pretreatment, and the sample pretreatment method was the same as in Example 3. Calculated according to the internal standard method, the inhibition rate of the bamboo leaf extract to the production of acrylamide by roasted coffee was 85.0% (as shown in Table 6).

Table 6 Inhibition rate of bamboo leaf extract (AOB) on the production of acrylamide in roasted coffee (n=6) group Acrylamide formation (μg/kg) Inhibition rate(%) Blank control (Group A) 241.45±20.02 Dosage of Bamboo Leaf Extract (Group B) 36.10±3.30 85.0±3.4

As can be seen from Table 6, soaking green coffee beans with a 0.1 g/L aqueous solution of bamboo leaf extract (AOB) has a very significant inhibitory effect on the production of acrylamide in the coffee roasting process, indicating that the amount of bamboo leaf extract added The inhibition rate of acrylamide is close to the optimal level.

Embodiment 7, the inhibitory effect of bamboo leaf extract on fried chicken wings producing acrylamide:

Bamboo leaf extract is a product produced by Hangzhou Zhedafu Biotechnology Co., Ltd., with a total flavonoid content of 16.5% and a total phenol content of 33.7%; the source of tea extract and rutin is the same as in Example 4; the source of frying oil is the same Embodiment 3: Fried chicken material is a commercially available product.

(1) Grouping

There are four groups in this experiment, which are blank control group A (the wrapping material used for fried chicken wings does not add any sample), bamboo leaf extract dosage group B, tea extract dosage group C and rutin dosage group D. The addition method and dosage are to uniformly mix 4.9 grams of sample in every kilogram of wrapping material respectively. Then make the batter: add water to make a thin paste, and beat in an egg, mix well.

(2) Fried

Wrap the chicken wings evenly with the fried chicken ingredients adjusted by each group, then hang the chicken wings on the batter, and fry them in an oil pan immediately. Use new oil after one set.

(3) Detection

The sample pretreatment method is the same as in Example 3, and the acrylamide content is determined by LC-MS/MS after the sample pretreatment.

(4) Results

Fig. 9 is the LC-MS/MS spectrum of acrylamide produced by frying the outer surface of group A chicken wings (without any added ingredients in the fried chicken material) wrapped in flour;

Figure 10 is the LC-MS/MS spectrum of acrylamide produced by frying after the outer surface of group B chicken wings (the fried chicken material contains 4.9g/kg bamboo leaf extract) is coated with flour;

Figure 11 is the LC-MS/MS spectrum of acrylamide produced by frying the outer surface of group C chicken wings (the fried chicken ingredients contain 4.9g/kg tea extract) coated with flour;

Fig. 12 is the LC-MS/MS spectrum of acrylamide produced by frying the outer surface of group D chicken wings (the fried chicken ingredients contain 4.9g/kg rutin) coated with flour.

According to the internal standard method, the inhibition rates of bamboo leaf extract, water-soluble tea polyphenols and rutin on the acrylamide produced by fried chicken wings were 38.3%, 32.5% and 22.5% respectively (as shown in Table 7).

Table 7 Inhibition rate of bamboo leaf extract on the production of acrylamide in fried chicken wings (n=6) group Acrylamide formation (μg/kg) Inhibition rate(%) Blank control (group A) 177.51±13.06 Bamboo leaf extract dosage group (group B) 109.50±8.98 38.3±0.3 Tea polyphenol dosage group (group C) 119.84±11.39 32.5±3.9 Rutin dose group (group D) 137.56±9.09 22.5±1.0

It can be seen from Table 7 that bamboo leaf extract, tea extract and rutin all have a certain inhibitory effect on the acrylamide produced by fried chicken wings.

Embodiment 8, different dosages of bamboo leaf extracts produce the inhibitory effect of acrylamide on fried chicken wings:

The source of bamboo leaf extract is the same as in Example 1. In order to prove the inhibitory effect of different doses of bamboo leaf extracts mixed with wrapping materials on the production of acrylamide in fried chicken wings, 6 different amounts of bamboo leaf extracts were set up in the actual frying system, and the sample pretreatment method was the same as Example 3, the content of acrylamide was determined by LC-MS/MS after sample pretreatment.

Table 8 Inhibitory effect of different doses of bamboo leaf extract (AOB) on the production of acrylamide in fried chicken wings

(n=6) group Added bamboo leaf extract (g/kg) Acrylamide formation (μg/kg) Inhibition rate(%) Blank control group 0 194.50±9.45 Test group 1 0.002 168.77±6.12 13.2±2.2 Test group 2 0.01 116.99±1.20 39.8±4.6 Test group 3 0.1 57.70±5.04 70.3±3.5 Test group 4 1 30.74±3.08 84.2±1.1 Test group 5 2.5 77.13±3.33 60.3±3.7 Test group 6 4.9 139.12±10.30 28.5±4.2

It can be seen from Table 8 that when the amount of bamboo leaf extract (AOB) added in fried chicken wings is in the range of 0.002-4.9 g/kg, it can inhibit the production of acrylamide in fried chicken wings to varying degrees after mixing with the wrapping material. The inhibition rate increased with the increase of the AOB addition amount from 0.002 to 1 g/kg, but decreased with the increase of the addition amount from 1 to 4.9 g/L, which indicated that there was an optimum Addition range.

Embodiment 9, the inhibitory effect of bamboo leaf extract on the fried dough sticks producing acrylamide:

(1) Source of raw materials

The source and content of the bamboo leaf extract are the same as in Example 1, and the sources and contents of the tea extract and rutin are the same as in Example 4.

(2) Test groups

There are four groups in this experiment, namely:

Blank control group A (flour is not processed in any way);

Add 2.5g bamboo leaf extract in every kilogram of flour, make B group;

Add 2.5g of tea extract per kilogram of flour to make group C;

Add 2.5g of rutin per kilogram of flour to make group D.

The above 4 groups of flour used for making deep-fried dough sticks are added with appropriate amount of soda and baking powder, then water is added and dough is formed. After standing for 12 hours, knead the noodles again, and then stand until frying.

(3) Fried

Knead the fermented dough of each group into strips, cut into small balls, then stretch them into long strips and fry them in an oil pan. After they are golden brown and puffy, remove the dough sticks from the oil pan and drain the oil. Serve. The sample pretreatment method is the same as in Example 3, and the acrylamide content is determined by LC-MS/MS after the sample pretreatment.

According to the internal standard method, the inhibition rates of bamboo leaf extract, tea extract and rutin on the production of acrylamide in fried dough sticks were 67.5%, 64.9% and 53.7%, respectively (as shown in Table 9).

Table 9 Inhibition rate of bamboo leaf extract (AOB) on the production of acrylamide in fried dough sticks (n=6) group Acrylamide formation (μg/kg) Inhibition rate(%) blank control 182.74±15.06 Bamboo leaf extract dosage group (group B) 59.33±6.29 67.5±2.1 Tea extract dosage group (Group C) 64.07±4.32 64.9±3.6 Rutin dose group (group D) 84.56±7.20 53.7±3.9

It can be seen from Table 9 that bamboo leaf extract, tea polyphenols and rutin all have a certain inhibitory effect on the acrylamide produced by fried dough sticks.

Example 10, the inhibitory effect of different doses of bamboo leaf extracts on the production of acrylamide in fried dough sticks:

The source of bamboo leaf extract is the same as in Example 1. In order to prove the inhibitory effect of different doses of bamboo leaf extract on the production of acrylamide in deep-fried dough sticks, six different levels of addition were set up in the actual frying system. The sample pretreatment method is the same as in Example 3, and the content of acrylamide in the sample is determined by LC-MS/MS after pretreatment.

Table 10 Inhibitory effect of different doses of bamboo leaf extract (AOB) on the production of acrylamide in fried dough sticks (n=6) group Added bamboo leaf extract (g/kg) Acrylamide formation (μg/kg) Inhibition rate(%) Blank control group 0 201.23±12.40 Test group 1 0.002 184.12±10.23 8.5±1.0 Test group 2 0.01 123.94±8.66 38.4±7.0 Test group 3 0.1 67.70±4.86 66.4±5.5 Test group 4 1 34.41±2.98 82.9±6.9 Test group 5 2.5 74.52±9.44 63.0±5.8 Test group 6 4.9 141.00±11.01 29.9±5.3

It can be seen from Table 10 that when the amount of bamboo leaf extract (AOB) added in the fried dough sticks is in the range of 0.002-4.9 g/kg, it has different degrees of inhibition on the production of acrylamide in the fried dough sticks after mixing with the raw materials, and the inhibition rate is between 0.002 and 4.9 g/kg. When the addition amount of AOB is 0.002-1g/kg, it increases with the increase of the addition amount, but when the addition amount is 1-4.9g/L, it decreases with the increase of the addition amount, which shows that there is an optimal addition amount range .

Example 11, the inhibitory effect of bamboo leaf extract on the production of acrylamide during the burning of cigarettes:

(1) Sample source

Bamboo leaf extract: a product produced by Hangzhou Zhedafu Biotechnology Co., Ltd. (the product code is EOB-S03), the appearance is a dark brown concentrated solution, the total flavonoid content is 4.5%, and the solid content is 25.2%.

Tea extract: a water-soluble tea polyphenol preparation provided by the Tea Science Department of Zhejiang University, with a content of 98%;

Rutin: a standard product purchased from Sigma, with a purity of 95%.

(2) Test groups

There are 4 groups in this experiment:

Blank control group A is cigarettes made of ordinary shredded tobacco.

Bamboo leaf extract is formulated into the aqueous solution of 4.9g/L, promptly contains the bamboo leaf extract of 4.9 grams on dry basis in every liter of aqueous solution, then this solution is evenly sprayed on the shredded tobacco surface with the ratio of 10mL/kg, makes The finished cigarettes are the test group B.

The tea extract is prepared into a 4.9g/L aqueous solution, that is, each liter of aqueous solution contains 4.9 grams of tea extract on a dry basis, and then the solution is evenly sprayed on the surface of the shredded tobacco at a ratio of 10mL/kg to form a Cigarettes belong to test group C.

The rutin is prepared into a 4.9g/L aqueous solution, that is, each liter of the aqueous solution contains 4.9 grams of rutin on a dry basis, and then the solution is evenly sprayed on the surface of the shredded tobacco at a ratio of 10mL/kg, and the cigarette made is Test group D.

(3) Cigarette burning

A smoking machine was used to carry out the combustion test of cigarettes under standard conditions, and the tar phase and gas phase were collected respectively, and the content of acrylamide in the tar phase was determined. The pretreatment method of the tar phase sample is the same as in Example 3, and the content of acrylamide in the sample is determined by LC-MS/MS after pretreatment.

The relative inhibition rates of bamboo leaf extract, tea extract and rutin on the production of acrylamide by tobacco were calculated according to the peak areas to be 67.8%, 55.0% and 65.3% respectively (as shown in Table 11).

Table 11 Inhibition rate of bamboo leaf extract on acrylamide produced during tobacco combustion (n=6) group Acrylamide peak area Relative inhibition rate (%) blank control 12343±146 Bamboo Leaf Extract Dosage Group 3976±36 67.8±6.7 Dosage group of tea polyphenols 5556±62 55.0±9.4 Rutin dosage group 4287±31 65.3±4.4

It can be seen from Table 11 that bamboo leaf extract, tea extract and rutin all have different degrees of inhibitory effects on acrylamide produced during tobacco combustion.

Embodiment 12, different doses of bamboo leaf extracts inhibit the production of acrylamide in the cigarette burning process:

The source of bamboo leaf extract is the same as in Example 11.

There are 4 groups in this experiment: the blank control group A is cigarettes made of common shredded tobacco.

Bamboo leaf extract is mixed with the low-alcohol solution that concentration is 10g/L, promptly in every liter of low-alcohol solution (in this embodiment low-alcohol solution refers to volume fraction is the alcoholic solution of 20%) containing 10% on dry basis. gram of bamboo leaf extract, and then this solution was evenly sprayed on the surface of shredded tobacco at a ratio of 10mL/kg, and the cigarettes made were test group D.

Adjust the bamboo leaf extract to a low-alcohol solution with a concentration of 1g/L, that is, each liter of solution contains 1 gram of bamboo leaf extract on a dry basis, and then spray this solution evenly on the surface of shredded tobacco at a ratio of 10mL/kg. The manufactured cigarettes belong to test group C.

The bamboo leaf extract is adjusted to a low-alcohol solution with a concentration of 0.1g/L, that is, every liter of the solution contains 0.1 grams of bamboo leaf extract on a dry basis, and then this solution is evenly sprayed at a rate of 10mL/kg to The surface of shredded tobacco, the produced cigarettes are test group B.

(3) Cigarette burning

A smoking machine was used to carry out the combustion test of cigarettes under standard conditions, and the tar phase and gas phase were collected respectively, and the content of acrylamide in the tar phase was determined. The pretreatment method of the tar phase sample is the same as in Example 3, and the content of acrylamide in the sample is determined by LC-MS/MS method after pretreatment. Calculate the relative inhibition rate of bamboo leaf extract to acrylamide produced by tobacco according to the peak area (as shown in Table 3).

Table 12 Inhibitory effect of different doses of bamboo leaf extract on the production of acrylamide during cigarette burning (n=6) group Bamboo leaf extract spray concentration (g/L) Acrylamide peak area Relative inhibition rate (%) A 0 11645±107 B 0.1 10204±87 12.4±2.3 C 1 6483±32 44.3±3.8 D. 10 3367±21 71.1±4.1

It can be seen from Table 12 that when the concentration of the low-alcohol solution of bamboo leaf extract (EOB-S03) is in the range of 0.1 to 10g/L, it is evenly sprayed on the surface of shredded tobacco at a ratio of 10mL/kg, and smoked under standard conditions. Carry out the burning test of cigarette, it has different degrees of inhibition to produce acrylamide in the tar phase of its combustion process, and its inhibition rate is 0.1～10g/L in the low alcohol solution concentration of bamboo leaf extract (that is, bamboo leaf extract in shredded tobacco When the addition amount is 0.001～0.1g/kg), it will increase with the increase of the spray liquid concentration.

Finally, it should be noted that the above examples are only some specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments, and many variations are possible. All deformations that can be directly derived or associated by those skilled in the art from the content disclosed in the present invention should be considered as the protection scope of the present invention.

Claims (10)

1. The application of a bamboo leaf extract as an acrylamide inhibitor in heat-processed food. 2. The use of the bamboo leaf extract as claimed in claim 1 as an acrylamide inhibitor in heat-processed foods, characterized in that 0.001-5 grams of bamboo leaf extract is added to every kilogram of food raw materials. 3. The use of the bamboo leaf extract as claimed in claim 2 as an acrylamide inhibitor in heat-processed food, characterized in that 0.1-1 gram of bamboo leaf extract is added to every kilogram of food raw materials. 4. The use of the bamboo leaf extract as claimed in claim 1 as an acrylamide inhibitor in heat-processed foods, characterized in that: 0.001 to 5 grams of bamboo leaf extract is added to each kilogram of wrapping material to make a mixture, and then The food material is evenly wrapped with the mixture. 5. The use of the bamboo leaf extract as claimed in claim 4 as an acrylamide inhibitor in heat-processed food, characterized in that 0.1-1 g of bamboo leaf extract is added to each kilogram of wrapping material to make a mixture. 6. The use of the bamboo leaf extract as claimed in claim 1 as an acrylamide inhibitor in heat-processed foods, characterized in that 0.001-5 grams of bamboo leaf extract is added to each liter of aqueous solution or low-alcohol solution to make soaking liquid, and then use the soaking liquid to soak the food raw materials. 7. The use of the bamboo leaf extract as claimed in claim 6 as an acrylamide inhibitor in heat-processed foods, characterized in that: adding 0.1 to 5 grams of bamboo leaf extract to each liter of aqueous solution or low-alcohol solution to make soaking liquid. 8. The use of the bamboo leaf extract as claimed in claim 1 as an acrylamide inhibitor in heat-processed food, characterized in that: add 0.001-10 grams of bamboo leaf extract to each liter of aqueous solution or low-alcohol solution to make a spray liquid, and then use the spray liquid to evenly spray the surface of the food raw material. 9. The application of the bamboo leaf extract according to claim 8 as an acrylamide inhibitor in heat-processed food, characterized in that: adding 0.1-10 grams of bamboo leaf extract to each liter of aqueous solution or low-alcohol solution to make a spray liquid. 10. The use of bamboo leaf extract as an acrylamide inhibitor in heat-processed food according to claim 3, 5, 7 or 9, characterized in that: said heat-processing refers to food processing with heat treatment temperature above 120°C The thermally processed food refers to French fries, potato chips, crackers, biscuits, cakes, bread, cereal breakfast, deep-fried dough sticks, Flatbread, instant noodles, hamburgers, fried chicken, coffee, cocoa, tobacco, cigarettes.

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